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Poached turkey and prawn salad with avocado dressing

Rodney Dunn recipe for poached turkey and prawn salad with avocado dressing.

By Rodney Dunn
  • 20 mins preparation
  • 40 mins cooking
  • Serves 6
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Poached turkey and prawn salad with avocado dressing
Here the traditional turkey is paired with prawns, the Australian Christmas classic, giving it a fresh summer twist. Poaching turkey breast is a great way to keep the meat juicy. Try the avocado dressing dolloped over a simple crisp iceberg salad, too.

Ingredients

  • 1 turkey breast (about 550gm)
  • 1 lemon, quartered
  • 3 cobs sweetcorn
  • For grilling: olive oil
  • 350 gm asparagus
  • 400 gm cherry tomatoes
  • 350 gm cooked prawns, peeled, tails left intact
  • 1 cup (loosely packed) basil leaves
Avocado dressing
  • 1 medium avocado
  • ¼ cup finely chopped chives
  • ¼ cup finely chopped tarragon
  • 1 garlic clove, finely chopped
  • 100 ml double cream
  • 1 egg yolk
  • 1 tbsp lemon juice
  • 100 ml extra-virgin olive oil

Method

Main
  • 1
    Place turkey breast in a large saucepan, cover with cold water, and add lemon and 1 tsp salt. Bring to the boil, then reduce to a simmer and poach for 10 minutes. Remove from heat and leave turkey in the warm liquid for 30 minutes.
  • 2
    Meanwhile, heat a barbecue or char-grill pan to high heat, brush corn with oil and grill, turning occasionally, until char lines appear (5-6 minutes). Remove from heat and, using a sharp knife, cut kernels from cobs. Drizzle asparagus with oil and toss to coat, then grill, turning occasionally, until bright green and charred (2-3 minutes). Grill cherry tomatoes, turning occasionally, until tender (2-3 minutes).
  • 3
    For avocado dressing, halve and pit avocado and scoop flesh into a blender. Add the remaining ingredients except oil and 1 tsp flaky sea salt and blend, scraping down the sides, until mixture is smooth. With motor running, add oil in a thin steady stream until combined.
  • 4
    Remove turkey from poaching liquid and coarsely shred. Combine with prawns, basil leaves and grilled vegetables, season and serve dolloped with spoonfuls of avocado dressing.

Notes

Drink Suggestion: Off-dry riesling. Drink suggestion by Max Allen